When barley is cooked, place in colander, top with beans and run under cold water until barley is cool and beans are rinsed. Add hearts of palm to beans and barley in colander and shake off excess liquid. Add to roasted pepper mixture with oil, vinegar and salt and toss gently to blend. Cover tightly and refrigerate until needed.

For individual servings, place 1-1/2 cups of the barley mixture in each of 4 quart-sized plastic resealable bags. Seal and refrigerate until needed.